Dried Pollock, Bean Sprout, and Kimchi Soup recipe - ingredients, nutrition and when to eat it
This clear, mildly spicy soup is made with dried pollock, bean sprouts, and kimchi.
This clear, mildly spicy soup is made with dried pollock, bean sprouts, and kimchi. The refreshing broth pairs with the pollock’s mild flavor, making it a good choice for a simple breakfast or a filling lunch.
Soups & stews · 20 minutes to cook
Tips: After adding the bean sprouts, keep the lid on as much as possible to reduce any fishy smell.
Tips: If the kimchi is very ripe, use less red pepper powder to let its own spicy tang shine.
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Ingredients (1 serving)
- Dried Pollock Strips — 25 g
- Soybean Sprouts — 80 g
- Napa Cabbage Kimchi — 60 g
- Daikon Radish — 40 g
- Green Onion — 10 g
- Minced garlic — 0.5 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 0.5 tsp
- Water — 500 ml